Cookie Dough Cheesecake

In this ultra-gourmet recipe, I suggest covering the cheesecake with cookie dough and baking the whole thing for an indecently crunchy side!

Prep Time: 30 minutes

Baking Time: 50-55 minutes at 325° F (160° C)

Difficulty: easy

Yield: for a 9×13 pan

Ingredients

For the crust

2 1/4 cups graham cracker crumbs (16 graham cracker sheets – 250 g)
9 tablespoons butter, melted
1/3 cup granulated sugar (75 g)

For the cheesecake cream

16 oz. of cream cheese, softened (450 g)
12 of of plain yogurt (340 g)
1/2 cup of sugar (113 g)
1/4 cup of sour cream (80 g)
1 egg
1 tablespoon of lemon juice
1 teaspoon of vanilla extract

For the cookie dough topping

2/3 cup of butter, softened (150 g)
1 cup of packed brown sugar (170 g)
1 1/2 teaspoons of vanilla extract
1 1/2 cups of flour (210 g)
1 egg
1/4 teaspoon of salt
1 1/4 cups of chocolate chips (220 g)

Instructions

Start by making the crust: Preheat oven to 325°F (160° C).

Line a 9×13 (24 cm) with foil overhanging the sides so you can easily remove it later. Spray with nonstick cooking spray.

Mix the crust ingredients together until moistened, then firmly press into the bottom of your pan in an even layer, as well as around edges.

Bake for 8 minutes or until lightly golden.

In the meantime, prepare the cheesecake cream: Beat cream cheese and 1/2 cup sugar on medium speed for 3-5 minutes until light and fluffy. Beat in egg until incorporated, then add sour cream, lemon juice and vanilla and mix until well incorporated. Pour over crust and spread evenly.

Then prepare the cookie dough: Beat butter, sugars and vanilla in large mixer bowl until creamy. Add egg and beat until combined. Whisk together flour and salt in a separate bowl and gradually beat into flour mixture. Mix in chocolate chips.

Take cookie dough by the handful, flatten slightly and place on top of cheesecake. Repeat until cheesecake layer is mostly covered with cookie dough.